Pollution-free Penaeus vannamei for freshwater aquaculture

First, the desalination process is crucial when purchasing shrimp from a nursery. The salinity of the water should be between 2 to 5 parts per thousand before they are bought. Shrimp cannot survive directly in fresh water, so a secondary desalination process is necessary. This step is fundamental to the success of freshwater culture for *Penaeus vannamei*. Before releasing the seedlings into the pond, a thin plastic film is used to enclose a small area, typically about 0.1 mu (approximately 66 square meters) per acre. The water depth is usually around 50 cm. Salt brine or coarse salt is then added to adjust the salinity to match that of the nursery. Based on our experience, about 50 kg of coarse salt is sufficient for each acre of water. After adjusting the salinity, the shrimp are temporarily stocked in this area. Second, feeding and management play a vital role in the success of the cultivation. Before stocking, the pond must be disinfected and fertilized. Dry pond disinfection involves applying lime at a rate of 200 kg per acre for a depth of 10–15 cm, while 150 kg per acre is used when the water is 1 meter deep. After 7–10 days, the water is filled to 30–60 cm. A 40-mesh filter is used to prevent unwanted organisms and wild fish from entering. Fermented chicken or pig manure is then applied to enrich the water and promote natural food organisms. About 100–150 kg of fermented manure per acre is recommended to turn the water a yellow, oil-green, or tea-brown color with a transparency of 25–35 cm, ensuring sufficient natural food for the shrimp. During the holding phase, the water temperature should remain stable around 20°C, as low temperatures can reduce survival rates. Once stocked, the shrimp are fed a mixture of one egg, a tablespoon of milk powder, and a bit of salt, which is stirred and cooked before being diluted through a 40-mesh sieve and distributed throughout the pond. They are fed 4–5 times daily. After 4–5 days, soy milk and fish paste can be introduced, along with specialized shrimp feed. Each 10,000 larvae receive 5–10 grams of feed, and the amount should be adjusted based on their appetite and water quality. After about 15 days, when the shrimp reach 3 cm in size, the plastic film is removed, and the holding pool is connected to the main pond. The survival rate generally reaches around 60%. In the early stages, 3–5 cm of water is added daily to gradually reduce salinity. When the water depth reaches 80–100 cm, water changes are done every 2–3 days, with 10–15 cm of water replaced each time. Water quality management is critical due to high density and limited water volume. Regular monitoring of dissolved oxygen, pH, and ammonia levels is essential. Oxygenation should be increased promptly, and uneaten feed should be removed. When moving shrimp between pools, it’s best to do so on sunny, windless days. Nets should be removed in the morning, and the operation should be gentle to avoid stress. The temperature, water quality, and dissolved oxygen in both pools must be similar to ensure a smooth transition. Stocking time is usually from mid-May to mid-July. The first stocking is less intensive, with 1–15,000 larvae per acre, yielding about 75 kg. The second, more intensive stage covers 10 acres, with 6–80,000 larvae per acre, producing 300–400 kg. Healthy shrimp of at least 1 cm in size should be selected. To extend the growth period, some farmers use a technique where seedlings are held in temporary tanks, allowing them to grow larger before being transferred. This method can result in two harvests per year. Feeding is another key aspect. *Penaeus vannamei* primarily feeds on plankton and benthic organisms. In addition to natural food, artificial feed such as fish meal, bean cakes, and high-quality granulated feed is used. The compound feed should contain at least 35% protein, 4% fat, and 15–25% carbohydrates. Such feed can be given for 70–80 days, resulting in shrimp weighing up to 15 grams. Feeding should occur 3–5 times daily, with more feed provided at night due to the shrimp's nocturnal habits. The feeding amount varies depending on the shrimp size: 8–9% of body weight for 3 cm shrimp, 6–8% for 3–8 cm shrimp, and 4–5% for those over 8 cm. Feed is evenly scattered around the pond edges, and bait trays are used to monitor consumption. Water quality management is essential throughout the process. In the early stages, water is fertilized to increase natural food, with transparency maintained at 30–40 cm. Dissolved oxygen levels should stay above 5 mg/L, with at least 3 mg/L in the bottom layer. Water is added every 3–5 days, with 5–10 cm added each time. Water changes are limited to no more than 20% at a time. Quicklime is used every 20 days to adjust pH and improve bottom quality, but not during molting periods. Environmentally friendly disinfectants and beneficial bacteria are also used to maintain water health. Aerators are essential, especially in later stages, and should run almost continuously. Ammonia nitrogen should be kept below 0.2 mg/L, and hydrogen sulfide below 0.1 mg/L.

Dehydrated Ginger

Ginger, a widely used spice, comes in various forms, each offering unique culinary advantages based on their preparation and use. Here's an introduction to the classification of ginger products:

1. Ginger Whole : This form comprises the unprocessed, whole ginger root. It's the raw, fresh rhizome harvested from the ginger plant. Its versatility lies in its ability to be used in both sweet and savory dishes. Often peeled and sliced, whole ginger can be steeped for teas, used in stir-fries, or incorporated into pickles and marinades. Its robust flavor adds a zesty and slightly peppery kick to dishes.

2. Ginger Flakes: Ginger flakes are made by drying and then cutting the ginger into small, irregular pieces. This form offers convenience and a concentrated ginger flavor. Ginger flakes can be rehydrated by soaking in water or added directly to soups, stews, and marinades, infusing the dish with a milder ginger taste.

3. Ginger Granules: These are more finely ground than flakes, offering a quicker infusion of flavor and aroma. Ginger granules are larger than Ginger Powder, providing a slightly stronger taste. They're versatile, suitable for steeping in hot water for teas, sprinkling over dishes as a seasoning, or mixing into baked goods for a consistent distribution of ginger flavor.

4. Ginger Powder: This is the most finely ground form of ginger. It's made by drying and pulverizing the ginger root into a fine powder. Ginger powder is highly concentrated, potent, and easily dissolves in liquids, making it an ideal choice for baking, spice blends, curry pastes, and seasoning meats or vegetables. It's also a popular choice for ginger teas and drinks.

Each form of ginger product offers its unique advantages, whether it's the fresh and pungent quality of whole ginger, the convenience of flakes and granules, or the concentrated flavor of ginger powder. The choice of which form to use often depends on the recipe, personal preference, and the desired intensity of ginger flavor in the dish being prepared.

Dried Ginger, Dried Ginger whole, Dehydrated Ginger flakes, Dehydrated Ginger Powder

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